I love butternut squash, but in the warm weather the traditional recipe with brown sugar just isn't the same as it is at thanksgiving. Tried this one out tonight on the grill and it was great with some BBQ chicken and a 3 bean salad

1 Butternut squash1/4 cup each Olive oil Honey Red wine vinegar1-2 tablespoons of rosemary (or you could use some parsley, time, whatever you like to be honest)

Cut the squash in half and remove the pulpcut squash into 1/2 in slices (i cut the large pieces from the bulb in half)place all ingredients into a plastic bag and toss in the fridge for a couple hoursHeat up the grill and toss all the squash on there, but try to retain as much of the olive oil mixture as you canGrill 5-6 minutes per side, then wrap in foil for about 10-15 minutesToss with the reserved olive oil mixture

Enjoy!

(if you try the squash and it isn't quite done, just toss it in the microwave for a couple minutes)